“Cod fillets cooked in a pungent tomato sauce with green olives and marinated, pickled vegetables. Jumbo shrimp may be added at the same time as the fish for an even more delicious and impressive meal.”

Delicious and flavorful! I made it without the marinated vegetables.. Sauteed some kale and dropped that in instead....I had also seasoned my cod with salt and pepper a few hours before and I chunked it up to ensure the sauce permeated the fish. Thumbs up!

Reviewer:

I made this in the spur of the moment after searching for some cod recipes. I didn't have tomato sauce on hand so substituted with some marinara sauce. Also didn't have olives or Italian veggies so substituted with more onion, green bell pepper, and pickled jalapeños. In addition to spices listed, I added Cajun seasoning. I realize I changed a lot, but I used this as a base recipe and dinner turned out great. Served with rice.

Reviewer:

I had a package of frozen cod in the freezer that had been there a while and wanted to use it up. So I looked around for something a little different and found a new comfort food dish! This dish is wonderful. I did indeed ad shrimp to this and replaced the marinated vegetables with giardiniera. This would have been great by itself but I made up some campanelle which I like because it holds sauce well. This dish is lighter than I thought it would be and not too salty either. Next time I am serving over rice and adding a bit more cayenne to spice it a little more. Great dish!

Reviewer:

Delicious! I didn't have several of the ingredients (onions, olives, Italian Marinated salad) but even without those, the base itself was wonderful. Easy to make, and my husband loved it too, it has a nice flavor and a little kick to it. It's a keeper, I'll definitely make this again!

Reviewer:

It's a fair presentation of bacalao a la vizcaína. The proper one does not have the veggies, and instead of olives it uses capers for that tang. We also add raisins to reduce the acidity of the tomato. You may try those substitutions if you wish, but this is very good as is. The artichokes addition is actually good, they are tastier :)

Reviewer:

Excellent, always rave reviews from guests, even those saying they don't care much for cod. Changed very few... I add about six ounces of chopped marinated artichokes to my marinated chopped Italian vegetables and sliced green olives. I serve with an artichoke salad. It's easy and fun!

Reviewer:

I don't include cherry tomatoes, but tiny Yukon gold potatoes that I drizzle with olive oil, sea salt, and Spanish paprika. I microwave them for about 3 minutes and set aside (they don't need to be fully cooked at this stage. I then add them to the skillet ingredients once the diced tomatoes are added.; Secondly, I don't use tomato sauce, but diced Roma tomatoes. Third, Instead of the marinated veggies, I add about 1/2 cup of fresh tomato, onion, and jalapeño salsa, which is something of a staple in my house. Fourth, in addition to olives, I add 1 T of capers. Finally, I add some cumin (about 1/2 tsp to 1 tsp.) because my family particularly likes that spice and a splash of sherry. The heat factor can be easily modulated with the addition of more or less cayenne pepper and cumin. With the addition of the potatoes, all you need is some crusty bread to sop up the rich sauce and a salad.